Potato Leek Soup
4 bowls (8 cups)

Potato Leek Soup

A smooth, satisfying, and flavorful soup, the leeks provide just the right flavor to balance the potato. 

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1 large leek, cut lengthwise, cleaned and sliced (about 2 cups)
(Use only the white and light green part of the leek.)
1 tablespoon butter
4 cups low sodium-chicken broth

1/2 cup white wine
4 large potatoes peeled and diced (about 6 cups)
dash of red pepper sauce (optional)

1. Melt butter in large saucepan over medium heat, add leeks and cook stirring frequently to separate. Cook until leeks are tender. (Do not brown)
2. Add chicken broth, wine, and potatoes to the pot. Bring to a boil. 
3. Cover, reduce heat to low and simmer 15-20 minutes or until potatoes are tender. 
4. Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches. Make sure to take care when blending hot liquids.)
5. Season with red pepper sauce if desired.

Based on 4 servings:  Calories 224,  Fat 3.2g,  Cholesterol 8mg,  Sodium 105mg
Carbohydrates 38.4g,  Fiber 5.5g,  Sugars 3.6g,  Protein 5.8g